A delicious pairing of organic beetroot, roasted sunflower seeds & chickpeas. The naturally sweet beetroot gives this dip a freshness that is delicious on a toasted sandwich with goat cheese! Made in Torquay from at least 80% Australian ingredients. All organic. Glass jar.
No artificial colours, flavours or fillers. No added sugar, plastic-free packaging.
Ingredients: beetroot*, chickpeas*, sunflower kernels*, olive oil*, sunflower oil *, tamari*, spices*, Himalayan salt, cultured vinegar, citric acid
*denotes certified organic ingredients
About The Whole Food Kitchen: The Whole Food Kitchen was established in 1996 by Henry Stern in his mother's kitchen. In 2005 Henry and his family were relocating overseas, so they passed the business to Ben Thomas, a local chef from an organic cafe. Ben was determined to change as little as possible of Henry's food excellence and continued using identical cooking methods; the only significant change was that he had the existing dip range certified to organic standards with NASAA. The Whole Food Kitchen has now relocated its production to Torquay. Ben and his team continue to use the same small-batch, hand-processed cooking techniques taught by the founder and provide high-quality, local, certified organic pre-packaged dips and soups.
Made on Gulidjan Country - Torquay